I love Black Eyed Peas in salad, stew and curry. I make this hearty curry with fully plant-based ingredients, so flavorful and tasty to be paired with Indian flat bread, plain rice, quinoa or as is. This wholesome gravy based curry made with onion, ginger, garlic, tomato and some dry aromatic spices. Black eyed peas are also known as Cowpeas, Lobia (in North India) and Ramakolai(in Bankura district,West Bengal). It melts in mouth, full of nutrients, fiber and protein rich. There are many variations to this curry and I make it simply Bengali way. It's very colorful, tasty and comforting dish.
Ingredients~
1 1/2 cups black eyed peas
1 cup diced potato
1 cup chopped onion
2 tsp ginger paste
1 tsp garlic paste
1 1/2 cups chopped tomato
2 hot green chills
1/2 tsp salt
1/4 tsp turmeric powder
1/4 tsp paprika
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1 bay leaf
1 dry red chili
1 cloves
2 whole cardamom pods
1 small cinnamon stick
1\3 cup oil
Cilantro for garnishing
2 cups + 3/4 cup water
Method~
Wash well and boil legumes with little salt, turmeric and 2 cups of water in a medium sauce pan over high heat with. Once it reaches to full rolling boil reduce the flame on medium low, cover and let it cook for 15 minutes or until legume is tender but firm.
Heat oil in a heavy bottomed pan. Fry potato with little salt and turmeric. Remove from the pan and keep side. In the same oil add bay leaf, cinnamon stick, dry red chili and chopped onion. Saute it for a few minutes and then add in tomato, ginger-garlic paste. Saute until mixture is mushy. Add salt, turmeric, and coriander-cumin powder. Mix well. Cook for 3-4 mins on low flame. Stir constantly to make sure it doesn't stick to the bottom.
Now add boiled peas, green chilies and fried potatoes. Add more water for medium gravy consistency and cook for 10 minutes to mix well with spices on low heat. Taste and adjust seasonings. Grind together clove and whole cardamom pods; sprinkle over the curry. Turn off the flame and garnish with cilantro/coriander leaves. Serve with plain roti, rice and salad.
1 cup diced potato
1 cup chopped onion
2 tsp ginger paste
1 tsp garlic paste
1 1/2 cups chopped tomato
2 hot green chills
1/2 tsp salt
1/4 tsp turmeric powder
1/4 tsp paprika
1 1/2 tsp coriander powder
1/2 tsp cumin powder
1 bay leaf
1 dry red chili
1 cloves
2 whole cardamom pods
1 small cinnamon stick
1\3 cup oil
Cilantro for garnishing
2 cups + 3/4 cup water
Method~
Wash well and boil legumes with little salt, turmeric and 2 cups of water in a medium sauce pan over high heat with. Once it reaches to full rolling boil reduce the flame on medium low, cover and let it cook for 15 minutes or until legume is tender but firm.
Heat oil in a heavy bottomed pan. Fry potato with little salt and turmeric. Remove from the pan and keep side. In the same oil add bay leaf, cinnamon stick, dry red chili and chopped onion. Saute it for a few minutes and then add in tomato, ginger-garlic paste. Saute until mixture is mushy. Add salt, turmeric, and coriander-cumin powder. Mix well. Cook for 3-4 mins on low flame. Stir constantly to make sure it doesn't stick to the bottom.
Now add boiled peas, green chilies and fried potatoes. Add more water for medium gravy consistency and cook for 10 minutes to mix well with spices on low heat. Taste and adjust seasonings. Grind together clove and whole cardamom pods; sprinkle over the curry. Turn off the flame and garnish with cilantro/coriander leaves. Serve with plain roti, rice and salad.
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